Green Curry with Chicken
A fragrant and spicy Thai curry featuring tender chicken, crisp vegetables, and aromatic herbs in a creamy coconut base. Perfectly balanced between heat, sweetness, and acidity.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp coconut oil
- 3 tbsp Thai green curry paste
- 2 cans coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp palm sugar, or brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup bamboo shoots, drained
- 4 Thai eggplant, quartered
- 4 kaffir lime leaves, torn
- 1/2 cup Thai basil leaves
- 1 lime, juiced
- 2 cups jasmine rice, cooked
Instructions
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1
Heat 2 tbsp coconut oil in a large pot over medium heat.
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2
Add 3 tbsp Thai green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
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3
Add 1 1/2 lbs cut into bite-sized pieces boneless, skinless chicken thighs and cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
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4
Pour in 2 cans coconut milk and 1 cup chicken broth. Stir well to combine.
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5
Add 2 tbsp fish sauce, 2 tbsp or brown sugar palm sugar, and 4 torn kaffir lime leaves. Bring to a gentle boil, then reduce heat to simmer.
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6
Add 1 sliced red bell pepper, 1 sliced into half-moons zucchini, 1 cup drained bamboo shoots, and 4 quartered Thai eggplant. Simmer for 10-12 minutes until the chicken is fully cooked and vegetables are tender but still retain some texture.
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7
Turn off the heat and stir in 1/2 cup Thai basil leaves leaves and 1 juiced lime juice.
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8
Taste and adjust seasoning with more fish sauce, palm sugar, or lime juice if needed.
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9
Serve hot over 2 cups cooked jasmine rice.